MEXICAN RICE RECIPES

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Mexican rice recipe: I spent twenty years in the restaurant business. Spent a lot of time in Mexico. Discovered lots of different foods.In 95% of the places there was one thing we all agreed on. How to cook Mexican rice.

It is our desire to make you feel as though you've been to a Mexican cooking school starting with this rice recipe. With complete step by step instructions.

Hello: I am the little Guru in your ear, the guide, the little pepper. I promise not to get in your way. My job is to guide you through this rice recipe.

Relax, I have done this before. Lets look at the spices and the right product for this Mexican rice recipe.

Note
Not many spices! The reason is, we don't want our Mexican rice recipe tasting like all the other foods on our plate.

Have you ever experienced this? Tasting the spices all day! We want the rice to have a flavor all of its own and blend in with the rest of the foods.

Now that we have everything we need. Let's make some Rice. We will need 1 garlic clove. Don't have fresh garlic? Trust me we can get by with garlic powder, 1/2 teaspoon will do. 1 cup of long grain white rice no minute rice, please.

Recipe calls for 3 tablespoons of oil I may use 1 cup "wh OA" wait a minute. OK maybe a little to the extremes but do you get the picture. All I want to do is brown the rice in a quart sauce pan it just makes it easy. Less chance of burning on bottom.

When I get a toasted look then I strain out excess oil. Just before we do that, lets sauté 1/2 cup of onion, 1/2 cup of bell pepper, 1 diced garlic clove, if we have them. Just a few seconds will do.

No fresh garlic? That's OK, in a blender 1/2 cup of can tomatoes, 1 teaspoons salt, 1/2 teaspoons of garlic powder, 2 cups of chicken broth or water will do.

Now we have our rice toasted, lightly browned, stirring frequently, don't want to burn it. Vegetables sautéed very lightly, no excess oil.

Pour liquid from blender carefully, your oil is hot. Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed. Let set for a few minutes before serving.

Now, I have searched the web several times for Mexican rice recipes. The ones I have come across all have one thing in common. Basic recipe add some ingredients and change the name. My point being, use your imagination.

For example, we can add 1 teaspoon of chili powder, sliced green peppers and strips of chicken to the liquid. Then we could call it chicken & Rice. HEY who writes this stuff? "Arroz Con Pollo" Sorry, didn't mean to shout.

You can add peas and diced carrots for color, here is where I might use left overs. Then we could call it Spanish rice.

A word of caution! I could follow this rice recipe to the "T" have perfect rice every time. Never removing the lid. Do the same in your kitchen may burn the rice or under cook.

My point, low heat on your stove could be a lot hotter than low heat on my stove. The first time or two just be aware, the cooking time is important for perfect fluffy rice.

Here are several rice recipes, including Mexican rice recipe. It's worth a look.http://www.fatfree.com/recipes/rice/

A solid Mexican rice recipe.
http://www.bitsyskitchen.com/grains12.html

Go to Spanish Rice recipe, there you will see tip of the day, which will help guarantee perfect rice every time. http://www.mex-recipes.com/spanish-rice-recipe.html

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